The first of June is when the annual Texel lamb season starts; you can buy the new lamb from that date.
Lamb saddle is a luxury piece of lamb consisting of two lamb tenderloins and two lamb fillets from the back. Combine this piece of meat with asparagus and potatoes grown on Texel for a delicious dinner recipe!
1 Lamb saddle (meat from the lamb’s back
500 gram asparagus
200 gram Texel baby potatoes
fresh herbs (thyme, rosemary, oregano and sage)
4 dessert spoons olive oil
25 grams butter
pinch of pepper and salt
100 gram rocket
Take the meat out of the fridge half an hour before use. Preheat the oven to 160°C. Place the meat in an oven dish and sprinkle the olive oil, butter, herbs, sun-dried tomatoes, salt flakes and freshly-ground pepper over it.
Roast the meat at 160°C for 10 minutes, then 30 minutes at 140°C. The roasting time is 20 minutes per 500 g, so roast a larger piece of meat for longer at 140°C if necessary.
Leave the lamb to rest for 10 to 15 minutes before serving. That leaves you enough time to boil the Texel baby potatoes (in their skins) and the asparagus. Lastly, garnish the dish with some rocket.
Enjoy your meal!
Thanks to Annette van Ruitenburg, author of the cookbook De Smaak van Texel.
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